Master the steps of mixing 3

90% of pizzerias MAKE DOUGH IN-HOUSE.*

Whether you’re adding a new pizza program or perfecting a classic crust, consistency is everything. Master the three most critical aspects of mixing dough to produce perfect pies with every order that flies out the door.

1 Use a thermometer.

As the second largest dough ingredient, water temperature has a huge effect on fermentation. Make the use of thermometers a standard practice to get your dough at the right temp for proper fermentation (80ºF).

80ºF = THE SWEET SPOT FOR DOUGH FERMENTATION

The rate of fermentation doubles for every 15°F increase in dough temperature, up to 140°F!

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How to Use This Chart:

1. Check your room temperature. Find the value in the top row.

2. Check your flour temperature. Find the value in the left column.

3. The intersection of the Room Temperature column with the Flour Temperature Row reveals the water temperature needed to achieve an 80°F ideal dough temperature.

Add ingredients in the proper order. 2

First: Add water to the bowl

Next: Add weighed dry ingredients right on top – no need to pre-mix.

Finally: Add oil after the flour is hydrated (about 1 min).

Dough Formulation Guide

As the dough hook keeps churning, the gluten networks in the dough become more stabilized. Pause the mixer every few minutes to gauge the development.

Find the PERFECT BALANCE between extensibility (the stretch) and elasticity (the snap back).